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2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices
2 teaspoons kosher salt
1 cup rice vinegar
1/3 cup sugar
1 red onion, sliced into thin wedges
1 or 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise
Instructions
2 teaspoons kosher salt
1 cup rice vinegar
1/3 cup sugar
1 red onion, sliced into thin wedges
1 or 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise
1. In a large sieve set over a bowl, toss cucumber with salt and drain for 1 hour.
2. Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week. Serves 6 to 8.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
2. Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week. Serves 6 to 8.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
